Creamed Corn Black Bean Enchiladas

Ingredients – Serves 4-6

For the creamed corn

2 tbsp of vegan butter

1 garlic clove, crushed

5 jalapenos slices diced

1 tsp of smoked paprika

1 tbsp of plain flour

500ml of unsweetened soy milk

1 tsp of salt

1 tsp of sugar

2 cans of sweetcorn (330g of drained sweetcorn)

For the black bean mix

A splash of vegetable oil

1 large red onion

2 peppers

(I used one orange, 1 red)

2 garlic cloves, crushed

2 tsp of salt1 tsp of chilli powder

2 tsp of ground cumin

2 tsp of ground coriander

A pinch of ancho chilli flakes

1 tin of Tarantella peeled plum tomatoes (400g)

2 tins of 400g black beans (drained)

8 tortilla wraps

For the salsa

4 medium tomatoes

½ lime juice

A pinch of salt

For decoration

150g of vegan shredded cheese

A handful of coriander

1 avocado

1 lime


Pre-heat the oven to 180 degrees Celsius.

For the creamed corn

  1. Place a non-stick saucepan on a medium heat and add the butter.
  2. Once the butter is melted add the garlic and jalapenos and fry until golden.
  3. Add the paprika and fry for 30 seconds and then stir in the flour.
  4. Gradually add the soy milk and keep stirring to ensure the mix is smooth.
  5. Add the sugar, salt and half the sweetcorn.
  6. Once the sauce is relatively thick, you want to remove it from the heat.
  7. Blend the sauce using a soup blender or nutribullet and place back in the saucepan.
  8. Add the other half of sweetcorn, and season with salt and pepper to taste.

For the black bean mix

  1. Use a non-stick frying pan on a medium heat and add the oil.
  2. Thinly slice the red onion and peppers and place in the pan, fry until soft.
  3. Add the garlic and spices and fry for a further couple of minutes.
  4. Now add the Tarantella peeled plum tomatoes and leave to simmer on a low heat until the tomatoes have broken down.
  5. Finally add the drained black beans and remove from the heat.
  6. Now you want to create a bean paste out of half of your mix by adding it to a blender and blending it until smooth.

Enchiladas assembly

  1. Lay out the wraps and spread the bean paste equally amongst all 8 wraps.
  2. Now add a spoonful or two of the whole bean mix to each of the wraps until all the mixture is used.
  3. You can also add a sprinkle of cheese into each of the wraps at this point.
  4. Roll up the tortillas – I like to tuck in both sides before rolling and then place them all in a casserole dish.
  5. Pour the creamed corn over the enchiladas and top with the remaining cheese and some jalapenos slices.
  6. Place in the oven for 15/20 mins until the top is golden brown and crispy.

For the salsa

  1. Using a serrated knife, finely dice the tomatoes and then leave in a sieve over the sink with a sprinkle of salt for 5 mins to drain.
  2. Place in a bowl and add the lime juice, salt and some lime zest if you fancy.

For decoration

  1. Once you’ve removed the enchiladas from the oven you can decorate them with avocado slices (squeeze some lime juice over them to keep them fresh), coriander, lime wedges and the tomato salsa.
  2. Serve and enjoy.

Recipe by Rude Nude Food.